Pear Charlotte

Ingredients

• a dozen Bon Chretien pears
• three or four slices of crumb of bread
• clarified butter
• apricot jam, or sift powdered sugar thickly over it

Method

1. 1

   Peel and core pears, dip in sugar, and cook in clarified butter until tender.

2. 2

   Line a mould with buttered bread, fill with pears, cover with more bread, and bake until browned.

3. 3

   Turn out and brush with jam or sugar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1122. The excerpt below is the record exactly as published.

Pear, Charlotte. — Peel and core a dozen Bon Chretien pears, cut them into quarters, dip them into finely-powdered sugar, and shake them over the fire in a little clarified butter until they are tender ; then drain them well. Cut three or four slices of crumb of bread the third of an inch thick. Line a plain round mould with these, iirst cutting out a small roiind for the bottom, and then cutting the rest into fin- gers, which must be placed round the mould overlapping each other. Dip the bread into clarified butter before putting it into the mould. Fill the mould with the cooked pears, cover the top with slices of bread dipped in butter, and place the dish in a brisk oven imtil the bread is lightly browned. If the oven be not sufficiently brisk the bread will not colour properly, nor will the charlotte preserve its form. Tiurn the char- lotte out of the mould, and brush it over with apricot jam, or sift powdered sugar thickly over it

Cook this with the app: pantry check, scaling, and the assistant.